2 (8 oz.) pkg. cream cheese, softened
1 tbsp. milk
1 c. guacamole or 6 oz. container guacamole dip, thawed
1/2 c. chopped ripe olives
2 oz. (1/2 c.) shredded Cheddar cheese
1 c. refried beans
Tomato salsa

Line 1 1/2 quart bowl or mold with plastic wrap. In small bowl, beat cream cheese and milk until smooth. Spread 1/4 of cream cheese mixture evenly in bottom of prepared bowl. Top with guacamole; spread with 1/4 of cream cheese mixture; sprinkle evenly with olives and cheese; spread with 1/4 of cream cheese mixture; spread evenly with refried beans; spread with remaining cream cheese mixture.

Cover; refrigerate 1-1 1/2 hours or until firm. Unmold onto serving tray; remove plastic wrap; top with salsa. Garnish as desired. Serve with assorted crackers or tortilla chips. 5 cups.